|Nutritional Guidelines (per serving)|
|Servings: 1 cake (10 to 12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a delicious chocolate chip cheesecake with a chocolate wafer cookie crumb crust and chocolate glaze topping. The recipe calls for a springform pan, but a deep-dish pie plate would work as well.
Heat the oven to 350 F/180 C/Gas Mark 4.
Combine the chocolate cookie crumbs and butter; stir to blend thoroughly. Firmly press the crumb mixture evenly over the bottom of a 9-inch springform pan. Bake the crust for 5 minutes.
In a mixing bowl with an electric mixer, beat the cream cheese until light and fluffy; gradually add the sugar, beating well. Add eggs, one at a time, beating after each addition.
Stir the vanilla and 2/3 cup of the chocolate chips into the batter.
Pour the cream cheese mixture into crust. Bake the cheesecake for 40 minutes; turn the oven off and leave the oven door ajar. Leave cheesecake in the oven for 30 minutes.
Remove the cheesecake from the oven and let it cool on a wire rack.
Cover the cheesecake and place it in the refrigerator for at least 4 hours, or until thoroughly chilled.
Melt the remaining 2/3 cup chocolate chips in top of double boiler; gradually stir in whipping cream. Stir over low heat until thickened and smooth. Remove from heat and spread or drizzle over the cheesecake. Chill thoroughly before serving.